Easy dandelion wine recipe Ingredients
Dandelion Wine (1)
• 3 qts dandelion flowers
• 1 lb white raisins
• 1 gallon water
• 3 lbs granulated sugar
• 2 lemons
• 1 orange
• yeast and nutrient
Pick the flowers just before starting, so they're fresh. You do not
need to pick the petals off the flower heads, but the heads should
be trimmed of any stalk. Put the flowers in a large bowl. Set aside
1 pint of water and bring the remainder to a boil. Pour the boiling
water over the dandelion flowers and cover tightly with cloth or plastic
wrap. Leave for two days, stirring twice daily. Do not exceed this
time. Pour flowers and water in large pot and bring to a low boil.
Add the sugar and the peels (peel thinly and avoid any of the white
pith) of the lemons and orange. Boil for one hour, then pour into
a crock or plastic pail. Add the juice and pulp of the lemons and
orange. Allow to stand until cool (70-75 degrees F.). Add yeast and
yeast nutrient, cover, and put in a warm place for three days. Strain
and pour into a secondary fermentation vessel (bottle or jug). Add
the raisins and fit a fermentation trap to the vessel. Leave until
fermentation ceases completely, then rack and add the reserved pint
of water and whatever else is required to top up. Refit the airlock
and set aside until clear. Rack and bottle. This wine must age six
months in the bottle before tasting, but will improve remarkably if
allowed a year
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